Poached Codfish Steaks With Egg Sauce (Torsk Med Eggesaus)

My grandmother, a woman of few words but immense culinary talent, would often make this dish on blustery winter evenings. The aroma of the gently simmering cod, mingled with the comforting scent of melted butter and fresh herbs, filled her tiny kitchen. It was a simple meal, yet it spoke volumes of her love and heritage. Even now, decades later, just the thought of it conjures up images of snow-covered landscapes and the warmth of family gathered around a crackling fire. Torsk med Eggesaus isn’t just a recipe; it’s a cherished memory.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Servings: 6
• Yields: 6 codfish steaks
• Dietary Type: Pescatarian

Ingredients

• 1/2 cup salt
• 6 fresh codfish steaks, sliced 3/4 inch thick

Egg Sauce:

• 1/4 lb (1 stick) butter
• 1/4 cup hot fish stock (from poaching liquid)
• 2 hard-cooked eggs, finely chopped
• 1 medium tomato, peeled, seeded, and chopped
• 1 tablespoon parsley, finely chopped
• 1 tablespoon finely chopped chives
• Salt to taste
• Fresh ground black pepper to taste

Alternate Garnish:

• 8 tablespoons (1 stick) butter, melted
• 1 lemon, thinly sliced
• Parsley sprigs

Equipment Needed

• Large, deep pot or fish poacher (at least 5 inches deep)
• Spatula
• Linen napkin or dish towel
• Heated platter
• 1 to 1 1/2 quart enamel or stainless-steel saucepan
• Sauceboat

Instructions

1. If you don’t have a long, narrow fish poacher, an enamel roasting pan that is at least 5 inches deep will work just as well. Fill the pan with water to a depth of 4 inches and add 1/2 cup of salt.

2. Bring the salted water to a boil over high heat (use two burners if necessary for even heating). Once boiling, reduce the heat slightly.

3. Gently slide the cod slices into the water using a spatula. Be careful not to overcrowd the pan; you may need to cook the fish in batches.

4. Lower the heat until the water is just barely bubbling—a gentle simmer. Simmer the cod for about 5 minutes. Watch carefully!

5. Be extremely careful not to overcook the fish, as it will easily disintegrate. The cod is done when it flakes easily with a fork and is opaque throughout.

6. Remove the cooked cod slices from the poaching liquid with a slotted spatula, allowing excess water to drain off.

7. Place the cooked cod on a linen napkin or clean dish towel to drain thoroughly.

8. Arrange the poached codfish steaks attractively on a heated platter to keep them warm.

Egg Sauce:

1. Melt the butter in a 1 to 1 1/2 quart enamel or stainless-steel saucepan over medium-low heat. Do not brown the butter.

2. Remove the saucepan from the heat. Carefully whisk in 1/4 cup of the hot fish stock from the poaching liquid. The mixture should emulsify slightly.

3. Stir in the finely chopped hard-cooked eggs, chopped tomato, parsley, and chives.

4. Season the egg sauce with salt and freshly ground black pepper to taste.

5. Gently heat the egg sauce almost to boiling point over low heat, stirring constantly. Do not allow it to boil, or the sauce may curdle.

6. Pour the warm egg sauce into a sauceboat. Serve immediately alongside the poached cod.

Alternate Serving Suggestion:

If you prefer a simpler preparation, you can simply pour melted butter over the cod and garnish it with lemon slices and parsley sprigs.

In Norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice, and new potatoes.

Expert Tips & Tricks

• Don’t overcook the fish: The key to perfectly poached cod is to avoid overcooking. Err on the side of slightly undercooked, as it will continue to cook slightly from residual heat.
• Use fresh cod: The fresher the cod, the better the flavor and texture. Look for firm, translucent fillets with no fishy odor.
• Gentle poaching: Keep the water at a very gentle simmer, not a rolling boil. A vigorous boil will toughen the fish.
• Temperature Control: The best way to avoid overcooking is to use a thermometer. The internal temperature should reach 145°F (63°C).
• Flavor Infusion: You can add aromatic vegetables and herbs to the poaching liquid to infuse the fish with extra flavor. Consider adding a few slices of lemon, a bay leaf, some peppercorns, or a sprig of dill.
• Sauce Consistency: The egg sauce should be smooth and creamy. If it becomes too thick, add a little more fish stock to thin it out. If it’s too thin, gently heat it for a minute or two longer, stirring constantly.
• Make-Ahead Tip: The hard-boiled eggs can be cooked a day ahead. The tomato can also be peeled, seeded, and chopped in advance. Keep them refrigerated until ready to use.
• Resting the fish: Placing the poached cod on a dish towel before plating helps remove excess moisture, preventing a watery dish.

Serving & Storage Suggestions

Serve the poached codfish steaks immediately while they are hot, with the egg sauce served alongside in a sauceboat. The alternate garnish of melted butter, lemon slices, and parsley sprigs is also a delicious option. As mentioned, in Norway, this dish is frequently served with raw diced carrots sprinkled with lemon juice and boiled new potatoes.

Leftovers should be stored in an airtight container in the refrigerator. The poached cod will keep for up to 2 days. The egg sauce is best consumed immediately but can also be stored in the refrigerator for up to 1 day. Be aware that the sauce may separate slightly upon reheating.

To reheat the cod, gently steam it or microwave it in short intervals until heated through. Be careful not to overcook it during reheating. Reheat the egg sauce gently over low heat, stirring constantly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	459.8 kcal	N/A
Calories from Fat	440 g	96%
Total Fat	49 g	75%
Saturated Fat	30 g	150%
Cholesterol	228.2 mg	76%
Sodium	14530.3 mg	605%
Total Carbohydrate	4.5 g	1%
Dietary Fiber	1.7 g	6%
Sugars	1.1 g	4%
Protein	4.6 g	9%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Different Fish: While this recipe calls for cod, you can easily substitute other white fish, such as haddock, pollock, or halibut. Adjust the cooking time accordingly depending on the thickness of the fish.
• Dairy-Free Sauce: For a dairy-free option, use a plant-based butter substitute. You can also use olive oil, though it will impart a slightly different flavor.
• Herb Variations: Feel free to experiment with different herbs in the egg sauce. Dill, tarragon, or thyme would all be delicious additions.
• Spicy Kick: Add a pinch of red pepper flakes to the egg sauce for a subtle spicy kick.
• Lemon Butter Sauce: Instead of the egg sauce, try a simple lemon butter sauce. Melt the butter and whisk in fresh lemon juice, salt, and pepper.
• Seasonal Vegetables: Serve with seasonal vegetables. Asparagus in the spring, green beans in the summer, or roasted root vegetables in the fall would all be excellent choices.

FAQs (Frequently Asked Questions)

Q: Can I use frozen cod for this recipe?
A: Yes, you can use frozen cod, but make sure to thaw it completely before cooking. Pat it dry with paper towels to remove excess moisture.

Q: How do I know when the cod is cooked through?
A: The cod is cooked through when it flakes easily with a fork and is opaque throughout. Use a thermometer for certainty; the internal temperature should reach 145°F (63°C).

Q: Can I make the egg sauce ahead of time?
A: It’s best to make the egg sauce just before serving, as it can separate if stored for too long. You can prepare the individual components (chopping the eggs, tomato, and herbs) in advance.

Q: What can I serve with poached cod?
A: Poached cod pairs well with a variety of sides, such as boiled potatoes, rice, roasted vegetables, or a simple salad.

Q: Can I bake the cod instead of poaching it?
A: Yes, you can bake the cod. Place the cod fillets in a baking dish, drizzle with olive oil or butter, and bake at 375°F (190°C) for 12-15 minutes, or until cooked through.

Final Thoughts

This Poached Codfish Steaks With Egg Sauce recipe is a delightful journey into Scandinavian cuisine, offering a simple yet elegant dish that’s perfect for a weeknight meal or a special occasion. Don’t be intimidated by its simplicity; the magic lies in the quality of the ingredients and the gentle cooking process. I encourage you to try this recipe and experience the comforting flavors of Torsk med Eggesaus for yourself. Share your creations and feedback, and perhaps even pair it with a crisp, dry white wine for the full experience!